Vegan minestrone soup with tomato puree

Vegan minestrone soup with tomato puree

Made with Mutti Tomato Paste

Double concentrated for a rich, vibrant tomato flavour, our tomato paste is the perfect addition to many dishes to add an intense tomato flavour.

cooking sketch 50 min (COOK TIME: 50 min)

cooking sketch Medium


  • 3 tablespoons olive oil
  • 1 cup onion, diced
  • 1 clove garlic finely chopped
  • 1 cup celery, diced
  • 2 cups carrot, diced
  • 3 cups potato, diced
  • 2 cups zucchini, diced
  • 2 cups broccoli
  • 2 cups kale, finely chopped
  • 2 tablespoons Mutti Pomodoro Double Concentrated Tomato Paste
  • 1 g 400 tin Mutti Polpa Finely Chopped Tomatoes
  • 1 tin cannellini beans
  • 1/2 pieces packet wholemeal pasta, broken into small
  • A few stalks of dried oregano (no stems)
  • Sea salt flakes, to taste
  • Cracked black pepper, to taste
  • 6-8 cups boiled water
Share the ingredient list

Vegan minestrone soup with tomato puree: Method

  1. Gently cook onions and garlic in olive oil until softened.
  2. Add celery, carrots and potato. Cook for a few minutes.
  3. Stir through tomato paste and cook for another few minutes.
  4. Add dried oregano, salt and pepper.
  5. Stir in Mutti tomatoes and break up with a spoon. Pour in 6-8 cups of boiling water.
  6. Simmer mixture until potatoes are soft.
  7. Add spaghetti and cook until al dente.
  8. Mix in beans, zucchini and broccoli. Add more water if needed to achieve your desired consistency.

Liked the recipe?

Review and share with your friends

Also made with: Mutti Tomato Paste

Choose country and language

Global site